Emulsion: An uneven and unstable mixture of small droplets and liquid. For example: milk.
Third, the difference between emulsion and suspension:
1, different applications.
The suspension is used as wettable powder pesticide. An emulsion used as an emulsifiable insecticide.
2. Formation of different substances
Suspension: An uneven and unstable mixture of small solid particles dispersed in a liquid. Emulsion: An uneven and unstable mixture of small droplets and liquid.
3. The original state of substances dispersed in water is different.
Suspension is solid and emulsion is liquid.
4. The changes after long-term storage are different.
Suspension is unstable due to precipitation, and emulsion is unstable due to stratification.
Extended data:
Application of emulsion in food;
Emulsifier can make the components in food multiphase system merge with each other to form a stable and uniform form, improve the internal structure, simplify and control the processing process, and improve the quality of food. Its important application in food processing can be summarized as follows:
1, emulsifying emulsifier is the most widely used emulsifier in food industry. Most foods contain two components with different solubility. Emulsifier helps them distribute evenly and stably, thus preventing oil-water separation, preventing sugar and grease from frosting, and preventing protein from agglutinating or precipitating.
2. The complexation between starch and protein emulsifier can combine with amylose to form a stable complex, so the amylose is not easy to crystallize and separate out after the starch product is cooled, which is helpful to delay the aging of starch and is a soft preservative for starch food.
Emulsifier can form hydrogen bonds or coupling complexes with lipids and protein in flour, which can act as dough improver and keep bread, steamed bread, steamed buns and cakes fresh, soft and good slicing property for a long time.
3. Improving the structure of crystalline substances Emulsifiers can control the formation, precipitation and crystal form of solid fat crystals. In chocolate, emulsifier can promote the crystallization of cocoa butter to become fine and uniform; In frozen foods such as ice cream, emulsifiers with high HLB value can prevent sugar crystallization; In margarine, emulsifier with low HLB value can prevent oil from crystallizing.
4, the role of adjusting viscosity Emulsifier can reduce viscosity. Therefore, it can be used as a release agent for biscuits, chewing gum and other foods to make the surface of products smooth. In chocolate, emulsifier can reduce the cost and viscosity, improve the fluidity of materials and facilitate production and operation.
In chewing gum, emulsifier can promote the dispersion of various ingredients in the resin and mix them evenly in a short time at low temperature, so that the product does not stick to teeth and has plasticity and softness; In sugar industry, emulsifier can reduce the viscosity of molasses and improve the recovery rate of sugar.
5. Foaming sometimes needs to form a good foam during food processing, and a good foam structure is necessary in foods such as cakes, frozen sweets and decorations on food. The gas is dispersed in the liquid to produce foam, and the saturated fatty acid chain in the emulsifier can stabilize the liquid foam, so the emulsifier can be added to play a foaming role.
Baidu encyclopedia-emulsion
Baidu Encyclopedia-Suspension